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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies. Ingredients:
1 (15 ounce) package refrigerated pie crusts, softened as directed on package |
1 tablespoon oil |
3/4 lb boneless beef top sirloin steak, cut into 1/2-inch cubes |
1 medium onion, chopped (1/2 cup) |
1 (12 ounce) jar beef gravy |
1 tablespoon cornstarch |
2 teaspoons sugar |
1/8 teaspoon pepper |
2 cups frozen mixed vegetables |
2 cups frozen southern style hash brown potatoes (from 32-oz. pkg.) |
Directions:
1. Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2. Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
3. In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
4. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
5. Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
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